This easy recipe comes together fast. I should warn you though, that several members of my household independently described these as addictive. So remember, “With great shortbread, comes great responsibility”.
1 cup brown rice flour
1/4 cup potato starch
1/4 cup tapioca flour
1/2 teaspoon xanthan gum
2/3 cup gluten-free quick-cooking oats
1 cup softened (not melted) butter (or use dairy free margarine)
2/3 cup firmly-packed brown sugar
Preheat oven to 300 degrees. Combine all the ingredients in a large bowl and mix until well-blended, but somewhat crumbly. Press firmly and evenly into a lightly greased jelly roll pan (10″ x 15″). Bake for 45 minutes. Cut into squares or bars while still warm, then cool in the pan.
You can eat the shortbread plain, but I melted 1/3 cup chocolate chips and 1/3 cup butterscotch chips in a double boiler. Then spread the melted chips on the shortbread while it was warm. I cut the shortbread into squares immediately after I had frosted them, but left them in the pan until they were cool.
Laura is not a gluten free blogger, but I have discovered some delicious recipes on I’m Losing It Here that are either gluten free or easily adapted. Here are a few of my favorite recipes and the changes I make so they will be gluten free:
Addictive Sweet Potato Burritos – I replace the prepared mustard with 2 teaspoons of dry mustard, use gluten free soy sauce, and use corn or rice tortillas instead of flour tortillas.
Chili Pork Burritos – I omit the step where she coats the meat in flour and just cook the meat plain. I use corn or rice tortillas instead of flour tortillas.
Huevos Rancheros – no changes necessary.
Are you inspired by gluten eating bloggers? (I still haven’t figured out what to call people who eat gluten. Well besides lucky that is, but I digress.) Do you have any favorites that you follow? Are you adventurous and try to make their recipes gluten free?
For more ideas on what you can eat that is gluten free visit Gluten Free Wednesday at The Gluten-Free Homemaker.